Blackened salmon with cilantro lime butter may be the easiest, most delicious salmon recipe you will EVER make. Never blackened fish before? It’s as easy as seasoning a filet with blackening seasoning and searing for 3-4 minutes per side in a pan or preferably a cast iron skillet, of course. Cast iron is perfect for searing and blackening because it gives you the desired grilled finish.
I don’t think blackened seafood is as popular as it should be. You can totally transform bland white fish into worlds of flavor with a smokey and spicy kick. Every time I make blackened salmon, Patty and I seem to have an epiphany and wonder why we don’t make it more often. Like, “Hey that was awesome let’s not make it again for six months and totally forget about it!”
Cilantro lime butter on blackened fish is also incredible. I first started experimenting with it a few years ago when I learned about it in a Men’s Health cookbook called “Guy Gourmet.” Yes, manly recipes in an even manlier book (It’s actually a great book).
Imagine fresh garlic, lime, butter, and cilantro drizzled over every bite. The lime and cilantro compliment the smokey, spicy flavored salmon. It comes together to create the perfect balance.
Now…whatever you do, don’t skip the cilantro lime butter. It makes the entire recipe, I promise.
Prep Time:
Yield:
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PinIngredients
- 2 6-8 ounce salmon filets, skin removed
- 4 tablespoons blackening seasoning (such as Old Bay)
- 1 tablespoon olive oil
- 2 lime wedges for garnish
Cilantro Lime Butter
- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 1/2 lime, juice squeezed
- 2 tablespoons cilantro, minced
Instructions
- For the cilantro lime butter: Place butter in a small bowl and microwave for 10-15 seconds, enough to slightly soften but not melt. Add garlic, cilantro, and lime juice.
- Use a fork to mix the butter together until combined. Spoon onto a small sheet of tinfoil, forming a line, and then roll to create a cylinder. Place in the fridge for about 5 minutes and then set aside.
- For the salmon: Season each salmon filet with blackening seasoning until fully coated (about 2 tablespoons of blackening seasoning per salmon filet).
- Place 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Sear salmon for 3-4 minutes per side, flipping once, for medium. Sear 4-5 minutes per side if you prefer your salmon more flakey through the center.
- Top each salmon filet with a slice of cilantro lime butter and serve with a lime wedge.
Notes
Remove cilantro lime butter from refrigerator 5 minutes before serving to bring to room temperature.
Thank you this looks very appealing and will certainly be cooking this, I have checked with a few retail shops but cannot find Old bay seasoning any suggestions.
Hi Warren,
Thanks! There are a handful of other blackening seasonings out there so I think any will do. I can’t even tell you a brand I like because I’ve used a handful of random ones over the years and all have worked fine. You could make your own – blackening is a combo of common spices: http://www.thewickednoodle.com/blackening-seasoning-recipe/. Hope this helps!
Thank you will go shopping today for ingredients
Shawn! After I tried your bewitching pan seared filets, I invested in a cast iron skillet. Used it for the blackened salmon…heavenly! I used Old Bay, but only a scant teaspoon per filet. Here’s my conundrum. I’d like to make both, the filets and the salmon for guests tomorrow night. I have one cast iron skillet. Any advice on preparation and timing?
★★★★★
This sounds like a cooking show challenge. Great question. I have never tried this but here is what I’m thinking/some thoughts to consider. You could probably cook the salmon and steaks in the same skillet and follow the 2-2-6 filet method. The salmon will most likely cook at the same rate, maybe a little faster depending on how you like your salmon. I would cook your steaks as you would and pretend the salmon isn’t even there. My biggest worry is not the cook times conflicting, but the juices mixing in the skillet. The butter and steak run off could interfere with the salmon flavors and vise versa. Not sure if this will be issue or not for your guests. Alternatively you could use a regular non-stick pan for the salmon and leave the skillet for the steak. The cast iron skillet is my favorite, but you can blacken fish using a regular pan with very similar results. You could grill the salmon as a third option. And fourth… buy a second cast iron skillet 😉 I have 3! I hope this helps and good luck, Michele!
I made his tonight and holy Mack. It’s so good! We made grilled corn on the cob and put some of the cilantro lime butter on it. AMAZING!
★★★★★
Thanks Kate – the cilantro lime butter is like nothing else! Awesome idea with the corn – will have to give that a try.
I am one of those people who don’t like cilantro. Any substitute suggestions? Thank you.
Hard to substitute but you could try basil! It’s a totally different flavor but equally as good on salmon.